Fermentasi terkendali petis daging dengan kultur starter pediococcus acidilacticii yda3 dan pediococcus pentocaseus yda4

Authors: YB Pramono, ES Rahayu, S Suparmo, T Utami

Functionality potential of" petis" an indonesian fermented meat with pediococcus acidilacticii yda3 and pediococcus pentosus yda4 starter cultures

Authors: YB PRAMONO, ES Rahayu, S Suparmo, T Utami

Peranan bakteri asam laktat terhadap peningkatan stabilitas, kualitas, keamanan, dan jumlah carnosine dalam fermentasi petis daging sebagai makanan fungsional

Authors: YB PRAMONO

Functionality potential of" petis" an indonesian fermented meat with pediococcus acidilacticii yda3 and pediococcus pentosus y...

Authors: YB PRAMONO, ES Rahayu, S Suparmo, T Utami

Pelatihan pengembangan jiwa wirausaha melalui usaha pengolahan produk peternakan pada siswa smk di kota semarang

FAKULTAS PETERNAKAN, 2009

Authors: K Budiharjo, M Handayani, R Heni, H Setiyawan, YB Pramono, S Mulyani, ...

Karakteristik fermentasi daging sapi dalam berbagai konsentrasi larutan garam

JURNAL AGRIBISNIS DAN INDUSTRI PERTANIAN 7 (2), 215-224, 2008

Authors: YB Pramono, ES Rahayu, S Suparmo, T Utami

Isolation and identification of lactic acid bacteria in the traditional meat fermentation–petis

JOURNAL OF THE INDONESIAN TROPICAL ANIMAL AGRICULTURE 33 (4), 319-323, 2008

Authors: YB Pramono, ES Rahayu, S Suparmo, T Utami

The microbiologycal, physical, and chemical changes of petis liquid during dry spontaneous fermentation

JOURNAL OF THE INDONESIAN TROPICAL ANIMAL AGRICULTURE 32 (4), 213-221, 2007

Authors: YB Pramono, ES Rahayu, S Suparmo, T Utami

Comparison of abts, dpph, frap and orac assays for estimating antioxidant activity from guava fruit extracts.

INTERNATIONAL JOURNAL OF POULTRY SCIENCE 13 (5), 156-172

Authors: K Sinaga, AM Legowo, VP Bintoro, E Suprijatna, YB Pramono, ...

Kinetika pertumbuhan lactobacillus plantarum dan lactobacillus sp pada media mrs cair

JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 14 (1), 46-50, 2003

Authors: YB Pramono, E Harmayani, T Utami